Remove the membranes and veins from the goose livers. Sprinkle with pepper and both types of salt and let the liver marinate for 24 hours in a cocktail of the specified drinks. Line a terrine tin ...

Foie gras, a French dish made from fattened and prepared duck or goose liver, is not typically what ... "I personally enjoy making foie gras terrine glazed in [fruit]. Serving this at a dinner ...

Soak goose livers in milk for three hours ... Season livers with salt and pepper, place in a terrine mould (available at fine food stores such as Great), pressing in each piece one at a time ...

Add the goose liver and fry for a further 1-2 minutes until browned. Tip into a bowl and leave to cool. ... The terrine should also have shrunk away from the sides of the mould.

Foie Gras has long been a delicacy enjoyed by many, but also attached to some controversy. This dish, involving liver of a duck or goose, is rich and fatty, all the ingredients of a proper indulgence.

Dice the rest of the duck meat and the liver ... Unless the terrine is to be eaten within two or three days, pour a layer of melted fat (duck or goose, or even lard) over the surface.

You've probably heard by now that the ban on foie gras in California has been lifted.Some local restaurants, notably new hot spot Terrine, have welcomed the fatty goose liver’s return with much ...

Apparently, no. But sitting on cushy chairs in a formal dining room with gold-rimmed charger plates was not the way to eat country terrine. This was, after all, Frederic’s grandmother’s recipe.